Sensory and bio-chemical preservation of ricotta cheese using natural products-Reference-Cited by-同舟云学术

Sensory and bio-chemical preservation of ricotta cheese using natural products

Published:2014-07-14 Issue:12 Volume:49 Page:2692-2702
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Asensio Claudia M.¹,Gallucci Nicolás²,Oliva María de las Mercedes²,Demo Mirta S.²,Grosso Nelson R.¹

Affiliation:

1. Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba; IMBIV-CONICET; Avenida Valparaiso s/n; Ciudad Universitaria. C.C. 509 5000 Córdoba Argentina

2. General Microbiology and Immunology; National University of Rio Cuarto; Ruta Nac. 36 - Km. 601 X5804BYA Rio Cuarto, Córdoba Argentina

Funder

CONICET

SECyT-UNC

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

1. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures;Albenzio;Journal of Dairy Science,2013

2. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil;Amirdivani;LWT - Food Science and Technology,2011

3. Review of antimicrobial food packaging;Appendini;Innovative Food Science and Emerging Technology,2002

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